1 (12 oz.) pkg. fettuccine
1 (10 oz.) pkg. frozen chopped spinach
1/2 c. crumbled Bleu cheese or Gorgonzola
1 tbsp. butter
1/4 tsp. salt
1/8 tsp. ground nutmeg
2 c. milk
1 tbsp. cornstarch
1/2 c. grated Parmesan cheese

Prepare fettuccine as directed; during last 5 minutes of cooking time, add frozen spinach. Finish cooking. Drain and return to pot to keep warm.

In 2 quart pan, mix milk and cornstarch until smooth. Add butter, salt and nutmeg. Cook over medium high heat, stirring constantly until mixture boils and thickens (about 10 minutes maximum). Cook 1 minute. Stir in grated cheese and crumbled cheese. Add sauce to pasta after pasta is cooked. Toss gently until well coated. May also add 2 (3 ounce) cooked boneless chicken, shrimp or sea stix per serving. Serves 4-6.

Note: This is fast to prepare and something different. Can be stretched by adding cooked shrimp, chicken or Sea Stix and serving with salad.